Galette with Leftover Vegetables and Bioitalia Basil Pesto
Preparation
35 min
Difficulty
Easy
Servings
4
Preparation
- Prepare the dough: In a large bowl, mix both flours with salt. Add olive oil and water gradually, kneading until the dough becomes smooth and elastic. Cover and let it rest for 20 minutes.
- Preheat the oven to 350°F (180°C) with fan mode.
- Roll out the dough on a lightly floured surface into a rough circle, about 1/8 inch (3 mm) thick.
- Assemble the galette: Spread Bioitalia basil pesto over the dough, leaving a border of about 1 inch (2.5 cm). Distribute the leftover vegetables evenly on top.
- Fold the edges of the dough inward, partially covering the filling, to create a rustic crust.
- Brush the crust with a little olive oil and sprinkle with mixed seeds.
- Bake for about 30 minutes or until the crust is golden brown.
Biotalia Tip:
Serve warm, optionally garnished with extra basil leaves.
This galette is a delicious and sustainable way to use up leftover vegetables while enjoying the rich flavor of Bioitalia’s basil pesto!
Ingredients
Dough Ingredients:
- 1 cup (120 g) of all-purpose flour
- 1 cup (120 g) of whole wheat flour
- 1/4 cup (60 ml) of extra virgin olive oil
- 1 tsp (6 g) of salt
- 1/3 cup (80 ml) of water (add more as needed for a smooth, elastic dough)
Filling Ingredients:
- 2/3 jar of Bioitalia basil pesto
- Leftover cooked vegetables
- Mixed seeds for garnish
